brisket beef barley soup
(1 rating)
Alton Brown, when cooking a brisket, advised to cut the smaller end off and make it into a soup. So here is the soup we made from the brisket tip! We LOVE this soup!! **NOTE** The amount of water you need depends on how high you boil the soup, and how concentrated you want your broth. please taste the soup through the cooking process, add more water if you think it needs it
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
2 Hr 30 Min
Ingredients For brisket beef barley soup
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1brisket tip (about 1 1/2 lb)
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1 1/2 galwater (to taste)
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1 lgonion, chopped
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5 mdcelery, chopped, with greens
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1 tspblack pepper
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1/2 cpearl barley
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2 lgcontainers of swanson beef stock
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1 lgfistful of dried italian parsley
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6 lgcarrots, cubed
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5 lgpotatoes, peeled and cubed
How To Make brisket beef barley soup
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1In large stockpot, boil brisket tip in water with onions, celery, black pepper and barley for about an hour.
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2remove brisket from stockpot, and cut into bite sized pieces. return to soup and simmer for another hour. Add beef stock and parsley. bring to boil, then reduce heat to a high simmer.
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3add carrots, wait about 10 minutes then add potatoes. Soup is done when potatoes and carrots are softened. about 15 minutes.
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